Creamy Chicken Corn Chowder

This is not a low-fat soup. If low-fat is your preference, I recommend you steer clear of chowders in general and mine in particular. That being said, this is the yummiest, most comforting soup you will ever eat.

The recipe:

1 can chicken broth

1 c water

3 med potatoes, chopped

3 med carrots, chopped

3 c frozen corn kernels

1 t minced garlic

½ t marjoram

½ t thyme

½ t black pepper

5 T flour

1½ c milk

½ c cream

6 oz Velveeta, cubed

1½ c cooked, cubed chicken

    Simmer first 9 ingredients until potatoes and carrots are tender, about 20-25 minutes. Combine milk, cream and flour until smooth. Add to vegetable mixture and cook and stir 2 minutes until thickened. Reduce heat and add cheese and chicken. Heat through and serve.

                                                 OR

    Throw all ingredients into slow cooker. Cook on low, stirring somewhat frequently. Should take about 7-8 hours give or take. When the potatoes and carrots are cooked to your liking, eat it up!

I started with a recipe from a cookbook and tailored it to fit our tastes. That, to me, is what cooking is all about. So I want each of you to feel free to take this recipe and make it your own.

Our son, Liam, loves carrots so although the original recipe didn't call for them, I threw them in. Not only are they yummy, but they add a nice color to a soup that is otherwise quite bland looking.

We like a nice thick chowder so I increased the chunky bits (potatoes, corn, carrots) and slightly decreased the the liquid elements.

Enjoy!